Smoked Shrimp & Wild Mushroom Fettuccine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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We smoke these prawns in-house, but a grill works just as well. The broccoli and tomatoes add color to the flavorful prawns and mushrooms. Ingredients:
2 cups soaked mesquite wood chips |
10 uncooked jumbo shrimp, peeled and deveined |
1 package (12 ounces) fettuccine |
1-1/2 cups fresh broccoli florets |
2 large portobello mushrooms, sliced |
2 tablespoons olive oil |
3 garlic cloves, minced |
1/4 teaspoon salt |
1/2 cup white wine or chicken broth |
2 cups heavy whipping cream |
1 medium tomato, chopped |
Directions:
1. Add wood chips to grill according to manufacturerâs directions.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
3. Meanwhile, cook fettuccine according to package directions. In a large skillet, saute broccoli and mushrooms in oil until tender. Add garlic and salt; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened.
4. Drain fettuccine. Add to sauce mixture with shrimp. Cook and stir until heated through; gently stir in tomato. Yield: 5 servings.
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